Place the strawberries in a blender and puree until smooth. Divide between 8 x 1/3 cup popsicle moulds. Freeze for 40 minutes.

Step 2

Combine the yoghurt and pineapple juice in a jug. Whisk with a fork until well combined. Pour evenly over the strawberry layers. Freeze for 40 minutes. Insert a wooden popsicle stick halfway into each mould. Freeze for 10 minutes.

Step 3

Place the rockmelon in a clean blender. Puree until smooth. Pour over the yoghurt layers. Reposition the popsicle sticks if necessary. Freeze for 4 hours or overnight. Squeeze the plastic moulds and gently pull the popsicle sticks to remove the yoghurt pops.